Celeriac is a root vegetable closely related to celery, parsley and parsnips. It's sometimes known as celery root.


Food by Saskia van Deelen + Photography by Julia Cawley

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Serves 4

FOR THE SOUP:
2 tablespoons butter 1 shallot, peeled and finely chopped
17 ounces celeriac, peeled and diced
1 bay leaf
1 cinnamon stick
4 cups vegetable stock 3 thyme branches
1 cup milk
salt
pepper
1 cup heavy cream
1 cup whipped cream

FOR CROUTONS:
1 large soft pretzel, cubed or coarsely shredded
2 to 3 tablespoons olive oil

TO FINISH:
olive oil to drizzle
thyme leaves for decorating
  1. Melt the butter in a saucepan, and sauté the shallots and celeriac until shallots begin to soften.
  2. Add the bay leaf and cinnamon stick, and sauté for about 5 minutes.
  3. Add vegetable stock and the thyme sprigs, and let simmer gently for 20 minutes.
  4. Meanwhile, make the croutons: Heat the olive oil in a sauté pan, and fry the pretzel pieces until crispy. Set aside on a paper towel.
  5. Remove the thyme sprigs, cinnamon stick and bay leaf from the soup.
  6. Add the heavy cream, and purée everything with an immersion blender. Season with salt and pepper.
  7. Pass soup through a sieve and press the vegetables with a spoon to extract all the broth.
  8. Heat the soup once more and mix in the whipped cream, again with the immersion blender.
  9. Divide the soup in bowls, sprinkle with croutons, and decorate a few drops of olive oil and thyme.

TIP:

You could also use pretzel rolls to make the croutons.

This is such a delightful soup! Celeriac is a root vegetable closely related to celery, parsley and parsnips. It's sometimes known as celery root.

Photography by

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